2 large poblano peppers (one per person)
1 lb of *minced meat
1 medium onion, finely chopped
2 cloves of garlic, smashed
salt
pepper (black or white)
chicken stock
roast your peppers directly over an open flame until all sides are nicely charred and blackened. put the peppers into a ziplock bag and leave them to sweat for about 15-20 mins.
in the meantime, mix your minced meat with the chopped onions. add chicken stock, salt and pepper to taste.
fry the garlic cloves and add the meat. stir well and ensure all is cooked evenly.
remove poblanos from ziplock and peel off the skin carefully. make a medium sized slit in the side of each pepper and stuff with the cooked meat mixture.
sprinkle each pepper with a good handful of cheese and drizzle mexican cream on top.
put into the oven (330 degs f) for about 15 mins until cheese is melted.
enjoy!
*you can use tuna instead of meat
chiles rellenos
2 large poblano peppers (one per person)
1 lb of *minced meat
1 medium onion, finely chopped
2 cloves of garlic, smashed
salt
pepper (black or white)
chicken stock
roast your peppers directly over an open flame until all sides are nicely charred and blackened. put the peppers into a ziplock bag and leave them to sweat for about 15-20 mins.
in the meantime, mix your minced meat with the chopped onions. add chicken stock, salt and pepper to taste.
fry the garlic cloves and add the meat. stir well and ensure all is cooked evenly.
remove poblanos from ziplock and peel off the skin carefully. make a medium sized slit in the side of each pepper and stuff with the cooked meat mixture.
sprinkle each pepper with a good handful of cheese and drizzle mexican cream on top.
put into the oven (330 degs f) for about 15 mins until cheese is melted.
enjoy!
*you can use tuna instead of meat
